20 oz. can pineapple slices
1/3 c. packed brown sugar
1/4 c. water
1 tbsp. cornstarch
2 tbsp. red wine vinegar
2 tbsp. prepared white horseradish
32 oz. pkg. pork sausage meat
16 oz. pkg. cocktail frankfurters

Drain and reserve syrup from pineapple. Cut each pineapple slice in half; set aside.

In medium bowl, mix brown sugar, water, cornstarch, vinegar, horseradish, and reserved syrup from pineapple; set mixture aside.

Cut pork sausage meat into 1/4 inch slices. With sharp knife, make a few slashes in each frankfurter.

In 12-inch skillet over medium heat, cook sausage slices, a few at a time, until well browned, removing slices as they brown to paper towels to drain well; keep warm. Pour off fat from skillet.

In same 12-inch skillet, over medium heat, cook frankfurters until lightly browned; add reserved pineapple slices and return sausage slices to skillet. Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture in chafing dish to keep it warm.